Prep 5 mins
Cook 45 mins
My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks. It was so yummy that I had to find a recipe to recreate it. I couldn't find the exact recipe so here is the modified version of a couple of recipes that I came up with.
- 2 teaspoons extra virgin olive oil
- 1 cup non-instant polenta or 1 cup cornmeal
- 4 cups boiling water
- 1 garlic clove, minced
- 1⁄4 cup chopped flat leaf parsley
- 1 teaspoon crumbled fresh thyme leaves or 1⁄4 teaspoon dried thyme
- 1 teaspoon finely chopped fresh rosemary or 1⁄4 teaspoon dried rosemary
- salt & freshly ground black pepper, to taste
- 1⁄4 cup grated parmigiano-reggiano cheese
- 4 large portabella mushrooms, stems removed
- nonstick cooking spray or oil
- good quality balsamic vinegar
- Preheat oven to 350 degrees.
- In deep, heavy pot, combine olive oil and polenta.
- Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
- Remove pot from heat.
- Add boiling water carefully, as this will splatter if you add it too quickly.
- Stir until the polenta is smooth.
- Stir in garlic, parsley, thyme, rosemary, salt and pepper.
- Bake polenta, uncovered 20 minutes.
- Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
- While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
- Divide the polenta among 4 dinner-size plates.
- Sprinkle each with a quarter of the cheese.
- Top each serving of polenta with a sliced mushroom, fanning the pieces.
- Drizzle balsamic vinegar over the mushroom and polenta.
- Serve immediately.
Delicious! I halved the recipe and ate the whole thing! I used regular cornmeal. Mmmm, the perfect lunch. I gave my husband and daughter a bite, and they both said mmmmmm! Thanks!